White chocolate candy corn fudge is a sweet treat for Halloween parties and gatherings.
The recipe is easy to make and if you’re a candy corn fan you will love this holiday dessert.
A Fun Halloween Treat
Fudge is always a wonderful treat and it makes a fun and sweet treat for Halloween, or any time of year.
DISCLAIMER: This post is sponsored by the Dixie Crystals for #HalloweenTreatsWeek. As always, the opinions are honest and are all my own.
The easy fudge recipe is made with marshmallow cream and separated into three layers. Food dye is used to create colors that represent candy corn.
And of course, we sprinkle some candy corn right on top.
I took the fudge to the kids former school and they loved it. It’s a fun recipe that is so bright, colorful, and tasty!
What Ingredients Do I Need For the Fun Halloween Treat?
- Evaporated milk
- Marshmallow cream
- White chocolate chips
- Yellow food dye
- Red Food dye
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make White Chocolate Fudge With Candy Corn
- Place the butter in a saucepan on medium-high heat.
- After the butter melts, pour the evaporated milk into the pan.
- Next, add the sugar and stir until combined.
- Place the candy thermometer in the pan.
- Boil until the thermometer reaches 234-degrees Fahrenheit, stirring often.
- Once the fudge reaches the correct temperature, remove it from the heat and stir in the marshmallow cream and continue stirring until melted.
- Add the white chocolate chips and stir until melted.
- Pour the white chocolate fudge into three heat-safe bowls and add yellow food dye to one. Stir to combine. Add red and yellow to another and stir to create orange.
- Pour the white fudge into the bottom of a 9-inch by 9-inch baking dish lined with parchment paper and spread it out.
- Next, pour the orange on top and gently spread it over the white.
- Finally, spread the yellow on top.
- Sprinkle some candy corn around the top of the fudge and allow to set up.
Heat butter in a saucepan and melt it on medium-high heat.
Make sure you have a large enough saucepan to contain all of the ingredients and allow for expansion. When the mixture boils it will boil up a little.
Once the butter is almost melted, or melted all the way, pour the evaporated milk into the pan.
Next, add the sugar to the pan and mix well.
Go ahead and place your candy thermometer into the pan.
Make sure the bottom of the thermometer doesn’t touch the bottom of the pan, or you will get an incorrect reading.
Bring the mixture to a full rolling boil and boil until the thermometer reaches 234-degrees Fahrenheit.
A full rolling boil is when you can stir and the mixture continues to boil. You can time the fudge for four minutes once it reaches a full rolling boil if you don’t have a thermometer.
Once the mixture reaches 234-degrees remove it from the burner and place it on a heat-safe counter or stovetop.
Add the marshmallow cream and mix until it melts.
I like to add the marshmallow cream before the white chocolate chips because it will melt better when it’s super hot.
Once the marshmallow cream melts, add the white chips and mix until melted.
You’ll get some biceps from making the fudge because you will have to stir for a little bit before the chocolate melts.
It’s a little workout before you eat the fudge, right?
Pour the fudge into three bowls that are heat-safe. Make sure you pour three even amounts.
Add some yellow food coloring to one of the bowls and mix until you get the desired yellow color that you’d like.
TIP: You will need to work fairly fast because the fudge will still be hot, but it will begin to cool and set up a little. And, the fudge is hot, so be careful!
I did my best to pour them evenly, so if it’s a little off, that’s ok. It’s fudge. We will eat it no matter what.
Take a different spoon and mix in some yellow and red food coloring in one of the other fudge bowls and mix until you get an orange mixture.
I had to add a little yellow and then some red and add a touch more yellow, etc. until I had the orange color I wanted. Start out with a small amount and go up from there.
If you can find some orange food coloring, you can use that instead of mixing the yellow and red.
A few small drops will go a long way.
Spread one-third of the fudge into the bottom of the prepared pan. You will start off with the white color at the bottom and spread to the edges.
I added some parchment paper to the bottom of the dish so I could lift the fudge out easily.
I will spray a little bit of cooking spray in the bottom of the pan to help the parchment paper stay in place.
Next, spread the orange fudge on top.
Finally, spread the yellow fudge mixture on the very top.
Sprinkle some actual candy corn right on top and allow the fudge to set up for at least a couple of hours at room temperature.
If you’re in a hurry, you can place the fudge in the refrigerator and it will set up in about an hour.
Once the fudge sets up you can lift it out with the parchment paper and slice it with a sharp knife.
I cut the recipe into about 25 pieces, but you can cut it into even more small pieces and get double the amount for a party.
More Fun Halloween Recipes
- Cream cheese brownies with pumpkin
- Halloween popcorn munch
- Pumpkin cheesecake bars
- Halloween chocolate crack
- Halloween muddy buddies
How To Store Fudge
You can store the fudge on the counter in an airtight container or in the refrigerator.
The Best White Chocolate Candy Corn Fudge
Check out the homemade fudge recipe card below, grab those ingredients, and start cooking! This is the best fudge recipe and it’s a lot of fun to make and eat.
Then, share your comments below and share a picture of your fudge on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
- 1-1/2 sticks butter
- 3 cups sugar
- 5 ounce can evaporated milk
- 7 ounce can marshmallow cream
- 12 ounce bag white chocolate chips
- A few drops of yellow food coloring
- A few drops of red food coloring
- 1/4 cup candy corn
- Place the butter in a saucepan and cook on medium-high heat.
- Once the butter melts, pour the evaporated milk into the pan.
- Next, add the sugar and mix well. Place the candy thermometer into the pan.
- Bring the mixture to a full rolling boil and cook until the thermometer reaches 234-degrees Fahrenheit.
- Once the temperature reaches 234-degrees, remove the saucepan from the stovetop.
- Add the marshmallow cream and mix until melted.
- Next, add the white chocolate chips and mix until melted.
- Pour the fudge mixture into three heat-safe bowls in even amounts.
- Add some yellow drops of food coloring to one bowl and mix.
- Add some red and yellow drops of food coloring into one of the other bowls and mix until it reaches an orange color.
- Spread the white fudge mixture on the bottom of a 9-inch by 9-inch square pan lined with parchment paper.
- Next, spread the orange layer and finish with the yellow layer on top.
- Sprinkle the candy corn on top and allow the fudge to set up for at least two hours at room temperature.
TIP: If you would like the fudge to set up faster, place it in the refrigerator.
TIP: Add a little cooking spray on the bottom of the pan before lining it with parchment paper to help the parchment paper stay in place.
TIP: Use a different spoon to mix the colors.
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Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 84mgCarbohydrates: 41gFiber: 0gSugar: 39gProtein: 1g
Nutrition is approximate.